IMPROVEMENT OF MERAHRAH BREAD BY USING FENUGREEK AND WHEAT GERM FLOURS

IMPROVE THE NUTRITIONAL VALUE OF BREAD BY USING IRON- RICH FOOD

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

ENHANCEMENT OF SENSORY PROPERTIES, NUTRITIVE VALUE AND SHELF-LIFE OF EL-SHAMEY HOME-MADE BREAD BY USING SOME DAIRY BY PRODUCTS

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food